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Vegan Italian Pasta Salad


  • Author: Eat Drink Shrink
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: Serves 2-4 1x

Ingredients

Scale

Pasta Salad:

Pesto:

  • 2 cups arugula
  • 1/2 lemon (juice)
  • 2 cups basil leaves
  • 1 tsp sea salt
  • 1/2 tsp red pepper
  • 1/3 cup olive oil
  • 1/2 cup toasted pine nuts
  • 1/2 cup Follow Your Heart Vegan Parm (optional)

Instructions

  1. Roast the pine nuts in the oven on 300 for 5-7 mins or in a pan over low/med heat.
  2. Pesto: combine all the ingredients in a food processor and blend until smooth.
  3. Pasta Salad: Chop ingredients as desired, toss together with cooked pasta and pesto. Place in fridge until time to serve.
  • Category: Pasta Salad
  • Cuisine: Lunch/Dinner/Side

Nutrition

  • Serving Size: 3-4
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